No Fail, Deliciously Thick and Creamy Thermomix Yoghurt

Perfect results every single time, with only two ingredients and yoghurt so thick you can stand your biggest, heaviest spoon up in it!

Are you fed up of playing 'yoghurt roulette'?

Disappointed with thin or sloppy home-made yoghurt? Getting grainy results, or finding you end up with more whey than yoghurt? 

Well here's how to get the perfect result every time with only two ingredients - just milk and a yoghurt starter!

Having a few yoghurt fails myself when I first started making my own in the Thermomix was what prompted me to do a bit of research on why, and then perfect my method in order to get the same result every time.

Served with fresh raspberries, a drizzle of honey and toasted almonds

This is my second post on making yoghurt, as the first one was quite long because it included reasons why your yoghurt could go wrong, and how to make it using various methods. So after being asked to provide some recipes to an e-magazine, I decided to blog a straightforward and short set of instructions (well, short for me!) of how to make it in the Thermomix - if you want to see the longer version, which includes how not to make it, straining it to make Greek style yoghurt (although the yoghurt you will get using this recipe is so thick, that step is unnecessary), and making it into 'yoghurt cheese' and some of the science-y stuff, have a look here.

The other equipment I recommend using for perfect, no-fail yoghurt every time, is an Easiyo to incubate it in, and some kind of thermometer or temperature probe to check when your milk has cooled down to the right temperature before adding your yoghurt starter. Both these things are pretty inexpensive, yet essential, and you will have saved the cost of them in making your own yoghurt after just a handful of batches, and continue to save - I save 80% on what I would pay for two 500g pots of my favourite brand of Greek yoghurt every time I make a litre, which is a lot! The bacteria are also incredibly good for your gut health, so it's well worth having a go on both counts. If you're counting calories, it will be pretty much the same as the calorie count per 100ml/g as the milk you use, give or take a calorie or two.

Home Made Smooth, Thick and Creamy Yoghurt, Greek-style Yoghurt and Soft Cheese (includes Thermomix method)

All of the above are deceptively easy, and full of the good bacteria you want in your system - having the right bacteria in there is a contributing factor that has been recognised as a part of keeping 'lean' within the confines of a healthy diet...

Although I 'cooked' my milk in the Thermomix, you don't need one to make yoghurt, or any specialist equipment or ingredients - just an accurate thermometer, milk and a starter (e.g. plain organic yoghurt, which you can buy in little pots for pennies - I like Yeo Valley) will do, and all you need to turn your set yoghurt into Greek-style yoghurt or soft and creamy (yoghurt) cheese is some muslin cloth, as a minimum (although there are more compact ways to do it).

If you just want to get making yoghurt, rather than reading about how not to make yoghurt, then scroll down to the ingredients, to get started, and go to the parts of the method in bold, if you want to skip the 'why' bits! (Well, that's what I'll be doing when I re-visit my own post, to remind me of temperatures, timings etc.!). If you want a shorter Thermomix-only version of this recipe, click here.